Spicy Salmon Rice Muffins
These bite sized sushi rice muffins were gone in minutes. My family loves sushi but I hate paying $20 per roll at the restaurant since my kids need at least 2 rolls to feel full. Yes they love to eat. This is basically a delicious alternative with a fraction of the cost.
The idea started on TikTok from a food blogger by the nam of Victoria Minell @torminell – she has some amazing recipes and I highly suggest you check her out!
If you like this recipe, you will LOVE my viral Crispy Spicy Salmon Bowls or my Crispy Salmon Tacos or my Everything Air Fryer Salmon Bowls.
Thank you for swinging by Hungry Happens! If your create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Spicy Salmon Rice Muffins
Equipment
Ingredients
- 3 sheets nori paper
- 1½ cups cooked sushi rice, cooled
Salmon:
- 1 lb salmon, skin removed + cubed small
- 2 tbs sesame oil (or olive oil)
- 1 tbs low sodium soy sauce
- 1 tbs honey
- 2 scallions, diced
- 1/2 tsp each garlic powder, onion powder, chili powder, paprika, dried oregano
- salt to taste
Spicy Mayo:
- 1/4 cup kewpie mayo
- 2 tsp Sriracha sauce
- 1 tsp honey
Toppings:
- 1/2 avocado, diced small
- 2 tsp black sesame seeds
Instructions
- Preheat your oven to 400°F. Grab a scissor and cut your nori sheets into four equal squares.
- Toss your cubed salmon in a bowl with all of the rest of the salmon ingredients and coat. Marinate for up to 4 hours.
- To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15-17 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
- Remove allow to cool slightly and top with your avocado, sesame seeds and drizzle of spicy mayo.
Spicy Mayo:
- In a small bowl, mix the kewpie mayo, sriracha and honey. Taste and adjust if needed.
Nutrition
Looking for more?
Hi there! Planning on making these tonight, can I use any salmon? Or is sashimi grade salmon best?
Hi Mike, you can use any salmon you have – just cook it till it reaches an internal temperature of 145 F if its not sushi grade!
Can I substitute Arborio rice for sushi rice?
Hi Kim, You can use any rice you have! I used sushi rice here though.
Absolutely delicious! Everyone in my house loved it, we make these at least once a week now. Thank you!
these are the best
will these keep if I make them a day ahead for school lunches?
absolutely!
Made as written. Great sushi flavors. A keeper!
Made this few times and taste superb! Innovate by getting chicken to substitute salmon too, still taste awesomely good
One word. WOW!!!!
I added lil cubes of cream cheese to the topping and I used dehydrated shallots to the marinade cuz. Didn’t have scallions. Served with a side dish of Thai peanut noodles Yummy!!
LOVE LOVE LOVE!! Do you recommend marinating for the whole 4 hours? I was in a hurry so i didn’t this time, but i love love love these!! Thank you for sharing with us!
Hi Maddy, I believe mine only marinated for 1 hour and I loved them. FOr sure the longer the marinade the better… with a cap of course. 4 hours sounds perfect to me!
These look delicious! Any ideas on how to make these whole30 approved?
Holy cow these were yummy and easy! We didn’t let them marinate for four hours because we were pressed for time but let it soak for an hour and it was still DEE-LI-CIOUS! A definite keeper.
These were so simple to do and so delicious. Thank you for the recipe. Everyone was excited to eat them.
I made my own version of this recipe by changing up some ingredients and it ended up being fabulous! I used 440g of salmon marinated in soy sauce, maple syrup, white pepper, sesame oil and freshly grated garlic and ginger. I also added rice wine to my jasmine rice to make it sticky. It was topped with avocado and some had toasted sesame seeds with nori, others didn’t. We also topped some with spicey mayo, others with plain kewpie. I cooked the salmon at 200°C for 8 minutes and then broiled for another 3 and found it was perfectly cooked, without drying out the fish. Highly recommend trying this!
EDIT: I meant rice vinegar, not rice wine! 😊
These were so yummy!!! Although I made without the chili powder, paprika, or oregano (just to focus on the Japanese flavors). I made the sauce with the mayo, chili-garlic sauce, and 2 Tablespoons Bachan’s Japanese BBQ Sauce (soooo good; I also marinated the cubed salmon pieces in the Bachan’s first), then used silicone muffin cups and cooked in my air fryer on the air fryer setting (400 F) for 10-15 minutes and, topped with the sauce, avocado, scallions, and sesame seeds they were so delicious. Thank you, this recipe really came together so easily and is definitely a keeper!
I cannot get the nori to crisp up. What ami doing wrong?